Hot And Sour Soup
This recipe is great as a supplement to the mushroom dumplings but is excellent even on its own served with tofu and mushrooms. Umami from the mushroom stock creates the perfect balance of flavours in this dish.
- 400g Mixed Mushrooms
- 40g Ear Fungus
- 1/2 cup Julienned Carrot
- 6 cups Fresh Mushroom Stock
- 1/3 cup Soy Sauce
- 2 tsp Dark Soy Sauce
- 1/4 cup Black Chinese Vinegar
- 1/2 tsp Xanthan Gum
- 100g Hard Tofu (Cut Long)
- 1 tsp Salt
- 2 tbsp Erythritol
- 1 1/2 tsp Ground White Pepper
- 2 tbsp Mushroom Powder
- 1/2 tsp Sesame Oil
- 12 Dumplings
To Serve Spring Onions
Remove the stems from the mushrooms and place them inside a medium-sized pot with 7 cups of water (use the mushroom stems from the dumplings as well). Bring to a boil and let it simmer to make fresh mushroom stock.
Trim and cut the mushrooms into bite-sized pieces, and place them (except the enoki) in a large saucepan along with the carrots, mushroom stock, soy sauce, dark soy sauce, vinegar, and erythritol. Bring to a simmer.
Slowly add in the xanthan gum while stirring continuously, and let it simmer until thickened.
Add in the tofu and enoki mushrooms, and season with salt, pepper, and sesame oil.
Serve with dumplings and spring onions.